2 x 225g packets Jersey Caramels
75g unsalted butter, chopped
2 tablespoons milk
3 ½ cups Rice Bubbles
170g packet banana lollies, cut into 1cm pieces
¾ cup desiccated coconut
¼ cup Milk Choc Bits (45g)
1 ¼ cups Milk Choc Bits (240g)
½ tablespoons vegetable oil
Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above long edges of pan.
Place caramels, butter and milk in a large saucepan. Stir over a medium to low heat for about 8 to 10 minutes, or until melted and smooth. Remove. Cool for 10 minutes.
Combine Rice Bubbles, bananas, coconut and chocolate in a large bowl. Add caramel mixture. Stir with a wooden spoon until well combined.
Press mixture firmly and evenly over base of prepared pan.
To make topping, place chocolate and oil in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Pour over slice. Spread evenly over the top. Refrigerate for about 4 hours, or until set.
To serve, use the baking paper to lift slice from pan onto a chopping board. Cut into squares.